Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

Abstract

The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.

Storage Stability of Nutritional Qualities, Enzyme Activities, and Volatile Compounds of “Hangjiao No. 2” Chili Pepper Treated With Different Concentrations of 1-Methyl Cyclopropene

“…The highest vitamin C content in fruit treated with 1.0 μl L –1 and 1.5 μl L –1 1-MCP compared to the control and 0.5 μl L –1 1-MCP treatments during storage suggests that higher concentration of 1-MCP may have a suppressive effect on peppers ( Win et al, 2006 ). The highest vitamin C content obtained under the 1.5 μl L –1 treatment during 12 days of storage was in agreement with the previous study by Jiang et al (2018) , who reported that a high concentration of 1-MCP maintained the vitamin C content of yardlong beans after 21 days of storage. According to Lee and Kader (2000) , vitamin C is an antioxidant that reacts with and neutralizes singlet oxygen and other free radicals.…”

“…Although the reduction in pepper fruit treated with 1.0 μl L –1 was minimized under the 1-MCP concentrations compared to the control on days 3 and 6, the differences between all treatments on days 9 and 12 were not significant. 1-MCP has been reported to delay chlorophyll degradation in broccoli florets ( Fernández-León et al, 2013 ), Solanum melongena , L ( Massolo et al, 2011 ), Yardlong bean ( Jiang et al, 2018 ), and strawberries ( Li et al, 2016 ). This could be the reason for the observed delay in chlorophyll content in pepper fruit treated with 1.0 μl L –1 during the storage period.…”

“…Moreover, 1-MCP at a concentration of 1.0 μl L –1 further retarded the degradation of chlorophyll in pepper fruit compared to the control during storage. 1-MCP has been reported to retard chlorophyll degradation in broccoli florets ( Fernández-León et al, 2013 ), S. melongena , L. ( Massolo et al, 2011 ), Yardlong beans ( Jiang et al, 2018 ), and strawberries ( Li et al, 2016 ). This could be the reason for the observed delay in chlorophyll content in pepper fruit treated with 1.0 μl L –1 during the storage period.…”

“…Due to its availability and stable complexed formulation that releases 1-MCP when dissolved in water, it has attracted research and commercial interest worldwide ( Watkins and Miller, 2005 ). Although there are several reports in the literature on the response of horticultural crops to different concentrations of 1-MCP ( Zhang et al, 2012a , 2020 ; Jiang et al, 2018 ; Hussain et al, 2019 ; Li et al, 2021 ), the available information on the effects of 1-MCP on the changes that occur in volatile aroma compounds, antioxidant enzyme activities, and internal qualities of peppers during storage is scanty. Considering that aroma, color, texture, and nutritional properties are the most important factors affecting the overall quality of pepper fruits, this study aimed to evaluate the mechanisms of different concentrations of 1-MCP on the stability of nutritional values, antioxidant enzyme activities, and volatile compounds of “Hangjiao No.2” pepper during storage.…”

Study of the Characteristics of Mountain Apples Resisting Carbon Dioxide Damage Based on Water–Nitrogen Coupling

“…The guaiacol method was used to determine the peroxidase (POD) activity . 3.0 mL of 25 mmol L –1 guaiacol and 0.5 mL enzyme extract were added in a test tube, and 200 μL of 0.5 mol L –1 H 2 O 2 solution was added finally, and then immediately measured the absorbance value at 470 nm.…”